Homemade Sausage Rolls
These easy homemade sausage rolls are such a family favourite! Freezer-friendly and super quick - this is sure to become your go-to sausage roll recipe.
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Servings: 48 serves
Calories: 161kcal
Cost: $10
Equipment
- Baking Trays
- Oven
Ingredients
- 1 medium carrot grated
- 1 medium zucchini grated
- 1 brown onion chopped finely
- 500 g sausage mince
- 500 g pork mince
- 1 teaspoon minced garlic optional
- 1 ½ tbs tomato sauce
- ¼ cup Worcestershire sauce
- 6 sheets puff pastry defrosted
- 1 egg lightly beaten
- sesame seeds or black poppy seeds, to sprinkle (optional)
Instructions
Conventional Method
- Grate carrot and zucchini and remove any excess liquid through a strainer and then squeeze out any extra moisture with paper towel (see notes).
- Place the drained carrot and zucchini into a bowl. Add the chopped onion, sausage mince, pork mince, garlic, tomato sauce and Worcestershire sauce to the bowl. Mix together until well combined.
- Cut one sheet of defrosted puff pastry in half.
- Place 1/12th of the sausage mixture in a long thin line in the middle.
- Roll into a long thin roll making sure that the joined pastry seam is facing down.
- Brush lightly with the beaten egg. Sprinkle with sesame seeds or black poppy seeds (optional).
- Place the sausage rolls onto baking paper lined baking trays.Chill in the fridge for 1 hour (for the cultimatecrispy sausage rolls!).Cut each roll into 4 equal-sized pieces.
- Preheat oven to 180 degrees celsius (fan-forced).
- Cook in the oven for 30-35 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Thermomix Method
- Place carrot, zucchini and onion into the Thermomix bowl. Grate on Speed 9, 5 seconds, or until the mixture is finely grated (you may need to scrape down the sides of the bowl).
- Place the grated vegetables into a strainer and squeeze out any excess liquid and then squeeze out any extra moisture with paper towel (see notes). Return to the Thermomix bowl.
- Add the sausage mince, pork mince, garlic, grated vegetables, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix on Reverse Speed 5 for 30 seconds or until completely combined (using the spatula to help mix).
- Cut one sheet of defrosted puff pastry in half.
- Place 1/12th of the sausage mixture in a long thin line down the middle. Roll into a long thin roll making sure that the joined pastry seam is facing down.
- Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds (optional).
- Place the sausage rolls onto baking paper-lined baking trays.Chill in the fridge for 1 hour (for the ultimate crispy sausage rolls!).Cut each roll into 4 equal-sized pieces.
- Preheat oven to 180 degrees celsius (fan-forced).
- Cook in the oven for 30-35 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Video
Notes
RECIPE NOTES & TIPS
- For next-level crispiness, chill your prepared sausage rolls on the trays in the fridge for 1 hour before baking.
- Get rid of the veggie moisture – squeeze grated carrot and zucchini well to avoid soggy pastry.
- Cold trays = crispy bottoms – don’t use warm trays from previous batches.
- Don’t skip the chill – one hour in the fridge = flakier, puffier pastry.
- Cook until deep golden – the pastry should be crisp and the filling piping hot.
- Cool before storing – let them cool on a wire rack so the base stays crisp.
- Storing – Store in the fridge for up to 2 days in an airtight container.
- Freezing (baked) – Cool completely, then freeze for up to 3 months.
- Freezing (unbaked) – Freeze before brushing with egg wash. Bake from frozen with an extra 10 minutes added.
Nutrition
Calories: 161kcal | Carbohydrates: 29g | Protein: 12g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 214mg | Potassium: 222mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 2.7mg | Calcium: 19mg | Iron: 2.2mg
